Little Goody Twoshoes Bakes!: Oatmeal Peanut Butter Chocolate Chip Scones

If you enjoy chocolate chip scones and peanut butter, then this recipe is for you! These scones are perfectly rich and filling, and pair nicely with a generous glass of milk. Best when eaten fresh out of the oven, they also are good if kept in the fridge and then reheated for 20 secs in the microwave (this really helps to melt the chocolate chips and make them nice and gooey).

Oatmeal Peanut Butter Chocolate Chip Scones
Adapted from the Brown Eyed Baker
8 scones

Ingredients:
2 cups all-purpose flour
1 cup rolled oats
1/3 cup packed brown sugar, the original recipe called for dark brown sugar, but I used light brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg, seperated
1/2 cup peanut butter, I used smooth, but chunky will work just as well
granulated sugar, for sprinkling

1. Preheat oven to 400F degrees. Line a baking sheet (or round pizza pan, in my case) with parchment paper.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt.

3. Add the butter and use a pastry blender, or two knives, to cut the butter into the flour mixture until it reaches a pebbly consistency.

4. In a small bowl, whisk together the buttermilk and egg yolk. For how to separate an egg, see this tutorial video from Good Housekeeping or read my post on waffles.

5. Make a well in the flour mixture and pour the liquid mixture into the center.

6. Add the peanut butter.

7. Use a rubber spatula to gently fold the mixture together.

8. Add the chocolate chips and use your hands to gently kneed them into the dough, while keeping everything in the bowl. Do not overmix the dough!

9. Transfer the dough to the parchment-lined baking sheet and pat into a round disk, about 8-9 inches in diameter.